Cut your potatoes into 8ths and throw into the onion
mixture. Pulse until the potatoes are coarsely ground – perhaps 30
pulses.

Pour batter into a bowl, squeeze in the juice of a ¼ of a fresh
lemon, stir in ½ cup of matzoh meal

In
your frying pan, make the oil ¼ inch deep – you need a corn oil or
canola oil (not an olive oil) – let it get hot and drop the batter by
the heaping tablespoon – flatten slightly – when brown, flip over and
brown on the other side. Drain on paper towels.

Keep the batter that you are waiting to fry in the fridge.

I
like to serve them fresh off the pan but you can make them ahead, even
freeze them and re-crisp them under the boiler but they are not as good
as when they are fresh.

(Rinse out the blender before you start another batch. Same goes for the
bowl for the batter and your spoon. Keep rinsing as you go from batch
to batch so that the potatoes don’t get black. However, the Yukon gold
potatoes are pretty tolerant in that department.)